Keystone Kitchen Archive | Keystone Fruit Marketing

In skillet cook onion and pepper; remove from heat and add sausage. To cast iron skillet add beaten eggs and cook 6 minutes. Top with remaining ingredients and cook in 350 degree oven for 15 minutes. Serve.

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ST. PATRICK'S ASPARAGUS BRUSCHETTA

ingredients

1 Bunch Fresh Asparagus 1T Extra Virgin Olive Oil 1/2C Ricotta Cheese 1/2t Lemon Zest 1 Clove Garlic, minced 1/4t Fresh Rosemary, minced Baguette, sliced and toasted

instructions

Cook asparagus to crisp tender. Combine ricotta, lemon, rosemary, garlic, salt and pepper. Oil bread, toast and top with ricotta mixture and asparagus. Serve.

PICKELD PEPPERS

ingredients

2C Rice Wine Vinegar 11/2C Water 1/2C Sugar 2T Kosher Salt 4 Bell Peppers, combination 6 Banana Peppers 4 Jalapeno 2 Serrano Peppers

In bowl, whisk vinegar, water, salt and sugar. Cut peppers into strips and puncture to absorb brine. Place in jar overnight. Will keep for 2-3 weeks in refrigerator. Serve on sandwiches, grilled meats or eggs.

MARCH DETOX SMOOTHIE

ingredients

2C Hot Water 2T Apple Cider Vinegar 2T Lemon Juice 1/2t Ground Ginger 1/4t Cinnamon Pinch Cayenne Pepper 1T Honey

instructions

Combine all ingredients and mix well.

COLCANNON

ingredients

5-6 Potatoes, white or gold, quartered 8T Butter, more to taste, reserve 2T 1 Sweet Onion, diced 1 Green Onion, small dice 1 Clove Garlic, minced 2C Cabbage, small dice 1 1/4C Milk, more if needed 1/2C Cream S/P, to taste

instructions

Boil potatoes to soft; drain. In saucepan, add butter, onions, garlic, and cabbage; cook to tender then add milk and cream; heat to simmer, add potatoes and mash. Season with salt and pepper. Garnish with green onions and butter. Serve.

Lemon Trifle

ingredients

1 Small Loaf of Pound Cake, cubed 1 Jar Lemon Curd 2C Red Raspberries Juice of 1/2 Lemon Whipped Topping

instructions

In bowl, top cake with lemon juice and toss well. Place cubes in glass and layer with whipped cream, lemon curd and raspberries; repeat. Top with whipped cream and garnish with lemon slice.

CHEF DAVE'S POTATO WEDGES

ingredients

3 Baking Potatoes, cut length wise into 6th's 2T Extra Cream fo Virgin Olive Oil 2T Cajun Seasoning, more or less to taste Sour Cream for Dipping

instructions

In bag, place potatoes and oil, toss to cover. Remove to baking sheet and sprinkle with seasoning. Serve with sour cream.

DETOX SMOOTHIE

ingredients

1 1/2C Pineapple Juice Juice of 1/2 Lemon 1C Fresh Spinach 1 Jalapeno Pepper 1/2t Fresh Ginger

instructions

Add all ingredients to blender; blend. Garnish with fresh rosemary sprig.

Frittata

ingredients

3T Extra Virgin Olive Oil 1/2 Sweet Onion, diced 1 Poblano Pepper, diced 1/C Broccoli, chopped Sausage, cooked and diced 8 Eggs 1/2C Milk 1/4C Romano Cheese, grated S/P, to taste

instructions

CHEESE AND PEPPER PASTA

ingredients

5-6oz. Long Pasta 3T Butter 1T Extra Virgin Olive Oil 1C Sharp Provolone or Romano Cheese, grated S/P, to taste **Optional garnish of raw finely minced tomato and sweet onion

instructions

Cook pasta and toss with oil and butter. Add cheese and fresh cracked black pepper. Remove to platter and top with garnish.